<<Disclaimer: Verify this information before applying it to your situation.>> Hi all, I haven't noticed a response to this question posted as of yet. The wheat germ is per the Merriam Webster Dictionary: "the vitamin rich wheat embryo separated in milling" And from the Garuda International Corporation web site: "Defatted Wheat Germ answers today's demand for grain-based foods which are rich in natural nutrients, low in fats, and full of flavor. Garuda's defatted wheat germ products are uniquely processed to retain natural nutrients and flavor. They contain over 30% protein, over 15% fiber and less than 1% fat. The special defatting process insures that Garuda's wheat germ is fully stabilized. Various roasts and granulations are available to fit the most exacting product applications. " And from the site-CELIAC DISEASE-A GUIDE FOR CHILDREN, TEEN AND THEIR FAMILIES: FOODS NOT ALLOWED: "Grains, Breads, Cereals, Pastas Anything made with or containing wheat, barley, rye, oats, spelt and kamut. Breads or cereals containing wheat starch contain small amounts of gluten; as do cereals and crackers containing wheat and oat bran, graham, wheat germ, and bulgar. Cereals or breads containing malt flavoring of unspecified origin. Regular spaghetti, macaroni, and noodles. Most packaged rice mixes such as Rice-a-roni. " Reading all of this as well as the standard safe and forbidden lists posted on the web tells me that Wheat Germ defatted (which only means that part of the fat has been removed) is NOT GLUTEN FREE and is NOT acceptable on the Gluten Free Diet in any form. My mind or common sense (not to mention my gut feeling-pun intended) says that Wheat Germ defatted or otherwise, is poison in a jar. If I am wrong I stand to be corrected by any of the more knowledgable and/ or professionals on the list. Linda Holmes--GF in Maine